Creamy Bean Soup With Kielbasa
This hearty Creamy Bean Soup with Kielbasa is a comforting dish perfect for chilly days. Packed with protein-rich beans and smoky sausage, this soup is creamy, flavorful, and easy to make.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 immersion blender or regular blender (optional)
- 1 ladle
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 pound kielbasa sausage, sliced
- 4 cups chicken or vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed Such as cannellini or navy beans.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 cup heavy cream
- to garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic, diced carrot, and celery; cook until the vegetables start to soften, about 3-4 minutes.
- Add the sliced kielbasa sausage to the pot and cook until browned, about 5 minutes.
- Pour in the chicken or vegetable broth, and add the drained beans, dried thyme, and dried oregano. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld.
- For a creamier texture, use an immersion blender to blend a portion of the soup, or transfer a cup or two to a regular blender, blend, and return to the pot.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat through for another 5 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a vegetarian version, omit the kielbasa and use smoked paprika to add flavor.
You can also add other vegetables like spinach or kale for additional nutrients.
This soup freezes well, so feel free to make a double batch for convenient future meals.